Leek & Pea Soup With Basil
Leek & Pea Soup With Basil
Ingredients
- 2 coconut oil
- 3 1/4 cups leek chopped, 400g
- 4 cups water 1L
- 2 vegetable stock cubes
- 3 cups garden peas 450g
- 1/2 cup fresh basil chopped, 15g
- 1 1/4 cup light feta crumbled, 150g
Instructions
- Heat the oil in a large saucepan and cook the leek for 2 minutes. Add the water and the stock cubes. Bring to the boil and cook for a further 5 minutes.
- Add in the garden peas and cook for another 2 minutes; Put three-quarters of the basil into the soup, turn off the heat and puree with a hand blender until smooth.
- Divide the soup over 4 bowls and sprinkle with the crumbled cheese and the rest of the basil to serve. Season with freshly ground pepper.
Nutrition
Calories: 244kcalCarbohydrates: 30gProtein: 17gFat: 8gSaturated Fat: 4gCholesterol: 25mgSodium: 790mgPotassium: 404mgFiber: 7gSugar: 11gVitamin A: 2196IUVitamin C: 53mgCalcium: 82mgIron: 3mg
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